Pesto: In a blender or food processor, pulse the nuts until they are coarsely ground. Add the garlic and pulse a couple more times. Add the basil and blend briefly. Add the salt, olive oil and lemon juice. Blend just until the pesto has the consistency you desire. Add more olive oil for a smoother pesto.

Risotto: Follow the instructions listed in the recipe book, substituting the dairy free ingredients listed above with those listed in the book. We also removed the rocket because we don’t like rocket.